Tomato Chutney - Kīnaki Tōmato
A simple and quick tomato chutney made with ingredients from the pantry!
Servings 2 Cups Of Chutney
Ingredients
Tomato Chutney - Kīnaki Tōmato
- 1 tbsp noni (oil)
- 1 aniana tapatapahia (diced onion)
- 1 -5 kāriki kua tapatapahia (diced garlic cloves)
- 1 tbsp pātira raki (dried basil)
- 3 tbsp winika balsamic (balsamic vinegar, I use a reduction in the video - both work)
- ¼ C huka hāura (brown sugar or plain sugar) Note: The sugar can be halved if you are wanting to use it as a pasta sauce.
- 2 kēna tōmato (cans of tomatoes, I prefer crushed tomatoes)
- tote me te pepa (salt and pepper)
Instructions
Tomato Chutney - Kīnaki Tōmato
- Set a heavy pot or frying pan over medium heat and add in the noni (oil).
- When it is hot add in the aniana (onions) and kāriki. Gently sauté of until translucent.
- Add the pātira (basil), winika (vinegar) and the huka (sugar). Stir and simmer for a few minutes until slightly jammy.
- Add in the tōmato (tomatoes). Stir, turn down the heat and simmer on low for 15 minutes. Stir occasionally. It is done when it has thickened and has a jammy appearance. The consistency is up to you.
- Cool and then add to a sealed jar. Keep in the fridge and use for a variety of wonderful reasons!